Leek and Potato Soup


  • butter (2 tbsp)
  • leeks (3)
  • russet potatoes (3)
  • garlic (2 cloves)
  • chicken stock (32 oz)
  • heavy whipping cream (1/4 cup)
  • salt
  • white pepper
  • cyan


  1. Slice white part of leeks. Add to a large mixing bowl with cold water and shake the dirt off with your hands, allowing it to sink to the bottom. Scoop leeks out of bowl and onto a plate.
  2. Melt butter in the bottom of a dutch oven. Once the butter is hissing, add leaks and mix. Allow leeks to soften for five minutes.
  3. Add minced garlic and mix. Allow to cook for another minute.
  4. Peel and cut the potatoes into small pieces. Add to the pot, and add chicken stock until the potatoes are just covered.
  5. Simmer the mixture covered until the potatoes are softened and pierce easily at the end of a fork (est. 20 minutes).
  6. Blend the mixture throughly. Add heavy whipping cream until desired consistency.
  7. Season with salt, white pepper, and cyan pepper to taste. Serve with sprinkled cheese and submerged toasted bread.